|
| Author |
Message |
|
marygott
|
Post subject: Re: Salmon four ways?  Posted: Fri Dec 20, 2013 3:48 pm |
|
Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
|
|
This one has fresh salmon, although I have mixed fresh and smoked, which is quite good. It is buttermilk, non fat yogurt and nonfat cottage cheese blended together ( I believe I used low fat quark instead, can you get that?) it also has dill, chervil or parsley and cilantro (think I just added extra dill) as well as lime juice and zest.
Mary
|
|
| Top |
|
 |
|
TheFuzzy
|
Post subject: Re: Salmon four ways? Posted: Fri Dec 20, 2013 9:56 pm |
|
 |
| Site Admin |
 |
Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
|
|
Paul,
It's 45F or so in the evenings, which is a tad breezy for my completely exposed grill. It can't get above 300F under the circumstances.
Mary,
Oh, that sounds intriguing! Yes, I can get quark; TJs carries it now.
_________________
The Fuzzy Chef
Serious Chef iz Serious!
|
|
| Top |
|
|
|
TheFuzzy
|
Post subject: Re: Salmon four ways? Posted: Mon Dec 30, 2013 11:14 pm |
|
|
| Site Admin |
|
Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
|
|
So, sadly, I couldn't talk anyone into Salmon Mousse, so it's just broiled salmon, gravlax, and salmon cakes.
Which leads to a question: how do I know when gravlax is done curing?
_________________
The Fuzzy Chef
Serious Chef iz Serious!
|
|
| Top |
|
|
|
TheFuzzy
|
Post subject: Re: Salmon four ways? Posted: Tue Dec 31, 2013 11:52 pm |
|
|
| Site Admin |
|
Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
|
|
All,
Well, the gravlax turned out great! And so easy. I'm definitely making it again ...
_________________
The Fuzzy Chef
Serious Chef iz Serious!
|
|
| Top |
|
|
Who is online |
Users browsing this forum: No registered users and 11 guests |
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum
|
|
|
